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There’s a certain kind of tired that only a slow cooker can fix.
You know what I mean? That bone-deep, I-forgot-to-defrost-the-chicken-again kind of tired. The kind where dinner feels like one more mountain to climb… except you’re already in your slippers. That’s when this recipe — this warm, cheesy, slow cooker hug of a dinner — becomes your best friend.
I first threw this together on a random Wednesday while cleaning out the fridge. Had a half jar of marinara, some lonely chicken breasts, and a block of mozzarella that was begging to be used before it got weird. I tossed it all in the slow cooker and didn’t think twice.
Six hours later, my husband peeked his head in the kitchen and said, “Whatever that smell is — we need to keep doing it.” He had three helpings. I didn’t even plate mine — just hovered over the crockpot like a hungry goblin with a fork. No regrets.
Why You’ll Keep Coming Back to This One
Let me tell you why this dish lives on repeat at my house:
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No standing at the stove. Just dump, stir, go live your life.
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Melty cheese magic. Mozzarella and Parmesan come together like a dream team.
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The chicken falls apart. Seriously. You don’t even need a knife.
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Picky-eater approved. If it’s covered in cheese and sauce, even the skeptics at my table are onboard.
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You can serve it with literally anything. Noodles? Yes. Mashed potatoes? You bet. Bread? Always.
Here’s What You’ll Need
I’m not sending you on a grocery scavenger hunt. Most of this stuff is probably hanging out in your pantry or fridge already.
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4 boneless, skinless chicken breasts – Or thighs, or a combo. Honestly, whatever’s on sale.
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2 teaspoons garlic powder – Or go wild with fresh garlic if you’ve got the time.
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Salt & pepper – I eyeball it, you should too.
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1 cup chicken broth – Or veggie broth, or water with a bouillon cube. We’re not precious here.
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1 cup marinara sauce – Whatever jar you like. No shame in using the store-bought stuff.
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2 teaspoons Italian seasoning – Oregano, basil, thyme… shake in what smells good.
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1 cup shredded mozzarella – Pre-shredded works. Fresh melts prettier, if you’re feeling extra.
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¼ cup grated Parmesan – Adds that salty depth. The kind in the green can? Yep, still works.
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Fresh basil (optional) – Just for garnish, and for making it look like you tried.
Let’s Make It
1. Season your chicken. Sprinkle it with garlic powder, salt, and pepper. No need to overthink it.
2. Toss it in the slow cooker. Just lay those seasoned chicken breasts right in there like they’re settling in for a nap.
3. Pour the sauce over. Mix the broth, marinara, and seasoning together in a bowl or big measuring cup — then pour it over the chicken. No fancy moves here.
4. Cook it low and slow. Set it on low for 6 hours, or high for 3 if you’re racing the dinner clock. Go fold laundry. Watch a rerun of Golden Girls. Ignore your group texts.
5. Cheese time! About 30 minutes before it’s done, sprinkle that mozzarella and Parmesan over the top. Cover it back up and let the cheese get all melty and bubbly. That’s the good part.
6. Sprinkle with basil. Only if you’re feeling fancy. Or want your kids to think you’re a “real chef.”
Want to Mix It Up?
This recipe’s as flexible as your favorite yoga pants.
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Need more sauce? Add more marinara. No rules.
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Want a kick? Red pepper flakes, baby. Or stir in some chopped jalapeños if you like to live spicy.
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Watching calories? Use part-skim cheese and skip the extra Parmesan. Still tastes amazing.
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Feeding gluten-free folks? Just double-check your marinara and broth labels. Easy peasy.
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Sneak in some veggies? Toss in mushrooms, bell peppers, or spinach during the last hour.
What to Serve It With (AKA How to Soak Up That Sauce)
This chicken doesn’t need much — but here’s how we love it:
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Pasta. Any shape. Elbow macaroni? Sure. Linguine? Oh yes.
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Mashed potatoes. For that over-the-top, belly-warming comfort meal.
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Crusty bread. Honestly, this is my go-to. Nothing better than mopping up that cheesy sauce.
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Steamed broccoli or green beans. If you want to pretend you’re being healthy.
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Over rice. Soak it all up, Southern-style.
Let’s Talk Leftovers
They’re a blessing, truly.
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Fridge: Store in an airtight container for up to 4 days.
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Reheat: Microwave in a bowl with a little splash of broth or sauce. Or reheat in a skillet — low and slow.
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Freeze: Yep, it freezes great (just freeze before adding the cheese). When you’re ready, thaw, reheat, then cheese it up fresh.
Before You Go…
I hope this little cheesy chicken number makes its way into your weekly rotation. It’s one of those recipes that feels like less effort than it should — and honestly, we all need more of that.
If you try it, please let me know how it went! Did your picky eater surprise you? Did you tweak the sauce? Snap a pic and tag me — or just leave a comment. I love hearing from folks who’ve found a new “keeper” recipe.
‘Til next time, keep the slow cooker close and your fork closer.
Slow Cooker Cheesy Mozzarella Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tsp garlic powder
- salt and pepper to taste
- 1 cup chicken broth
- 1 cup marinara sauce
- 2 tsp Italian seasoning
- 1 cup shredded mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese
- 1 tbsp chopped fresh basil for garnish
Instructions
- Season the chicken breasts with garlic powder, salt, and pepper.
- Place the seasoned chicken in the slow cooker.
- In a bowl, mix the chicken broth, marinara sauce, and Italian seasoning. Pour this mixture over the chicken in the slow cooker.
- Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender.
- About 30 minutes before serving, sprinkle the shredded mozzarella and Parmesan cheeses over the chicken.
- Cover and continue cooking until the cheese is melted and bubbly.
- Garnish with fresh basil before serving.
Notes
Nutrition